Host a sophisticated, adult Hallo-Wine. Make it scary chic, make it memorable. Think gold/black, silver/black and deep, bloody plum. For décor, think Gothic Manhattan penthouse, moody haunted garden or rockin’ Bohemian fantasy. Your friends will love it. Take out your crystal, light lots of candles, add spiders, lanterns, pumpkins, skulls, feathers, bats and bell jars as you wish. Serve creepy-luxe wine cocktails and savory bites. Dance, sing and have a frightfully fun time. For inspiration, check out our 10 ideas for Hallo-Wine, including a spooky playlist, glam cocktails and tempting nibbles.


Set the Scene with Spooky Songs

Music matters, so get ghoulish with our spookified song sampler.

Delicious Cocktail Concoctions

With a little planning and a black light, you’ll rock this (the secret’s in the ice).

Ghostly Glow Spritzer
Servings: 1

5 ounces Fleur Bleu 2016 Chenin Blanc
Tonic water ice cubes
Black light (available at party stores, major retailers, hardware stores)

1. Make tonic water ice cubes. You can use regular or diet tonic water. (It’s the quinine in the tonic that makes the glow.)

Pro Tip: If you allow the tonic water to go flat before pouring into the ice tray, it will melt less quickly.

2. Place cubes in a large glass, pour the wine over ice and serve.



For spooky sipping, nothing compares to our cauldron-inspired concoction.

Smokin’ Zombie Punch
Servings: 6-8

1 bottle Adagio 2015 Malbec
2 oranges
1/3 cup sugar
4 cloves, whole
4 cinnamon sticks
1/2 lemon, thinly sliced and seeded
1/2 orange, thinly sliced and seeded
2 cups cold club soda

1. Remove a strip of peel from 1 orange, set aside. Juice both oranges (about 1 cup).

2. Mix orange juice and sugar in large pitcher, stirring until sugar dissolves. Stir in wine.

3. Press cloves into reserved strip of orange peel. Add to wine mixture with cinnamon sticks, lemon and orange slices

4. Refrigerate at least 30 minutes or until ready to serve. Stir in club soda just before serving. Pour into punch bowl.

Dry ice is easy to find at most supermarkets across the country, and it’s inexpensive. It’s typically kept in the meat or deli section. Many party stores have it around Halloween. No special permits; anyone 18 or older can purchase it. Typically it comes in solid blocks. Make sure it is food grade. Prices range from $1.50-$3.50 a pound.

You will need two big bowls for the sangria. The biggest for the dry ice, the smaller for the punch. Do not use fancy expensive bowls. Save the crystal for another occasion!

How to Handle Dry Ice: 




Who says you can’t put wine in a martini glass? Sometimes it’s good to break the rules and be a little wicked, especially with these elegant blood orange potions.

Bloody Good Sangria
Servings: 6

1 bottle Joy Cellars Jubilant
2 cups pomegranate juice
1/4 cup Cointreau or any orange liqueur (or blood orange juice)
2 cups sparkling water
2 cups ice (you can always freeze wine cubes ahead of time)
Blood orange slices for garnish

For rims:
1/2 cup granulated sugar
Red food coloring
1 egg white (or orange juice as substitute)

1. Pour wine in a pitcher, add pomegranate juice and Cointreau or juice, stir well.

2. Refrigerate at least 4 hours, preferably overnight.

3. Remove mixture from fridge and add sparkling water and ice if desired. Stir well. Rim glasses just before pouring. Strain if you used ice and serve “up” in martini glasses. Garnish with blood orange slice.

For blood red sugar:
1. Place sugar in resealable plastic bag. Add 10 drops of food coloring, or more for intense color. Seal bag and knead gently until color is evenly distributed.

2. Spread in a thin layer on a baking sheet, breaking up any lumps. Allow to dry thoroughly, about 15-20 minutes. Sift or press through sieve to return sugar to its original texture, if needed.

3. Stir egg white (or orange juice) slightly, pour into shallow dish. GENTLY dip glass rim in egg white and then in sugar. 



Berries mingle with fresh thyme and sparkling wine for bubbly pleasure.

Blackberry Thyme Fizzers
Servings: 6

1 bottle chilled le Cadeau Semi-Seco Sparkling Wine
1 cup fresh blackberries
1 cup sugar
1 cup water
1 bunch fresh thyme (keep a few sprigs separate for garnish)
1/2 lemon, juiced

1. Make thyme simple syrup by bringing the sugar, water and thyme to boil in a small saucepan. Remove syrup from heat and let steep for 20 minutes, then remove thyme and discard. Stir in fresh lemon juice and let cool completely.

2. Divide the syrup between six glasses with the blackberries. Stir, breaking up the berries a bit and letting the juice mingle with the syrup.

3. Add ice and top with sparkling wine. Garnish with fresh thyme.



Sink Your Fangs Into Perfect Party Fare

Black Poison Apples
Servings: 6

6 Granny Smith Apples
2 cups sugar
3/4 cup water
1/2 cup corn syrup
Black food coloring
Wooden sticks for apples

1. Line baking sheet with parchment paper; set aside. Insert wooden sticks 3/4 of the way into the center of apples; place on parchment paper.

2. Combine  sugar, water and corn syrup in medium saucepan. Heat over medium heat, stirring often and brushing down sides with pastry brush, until boiling. Add a few drops black food coloring to the brew and continue boiling for about 10 minutes or until a candy thermometer reads 300 degrees.

3. Remove pan from heat, then dip and spin each apple in coating. Place stick-side up on parchment paper and repeat with remaining apples. Let cool for 1 hour or until coating is set.



Figs with Mozzarella & Balsamic
Servings: 6

2 cups balsamic vinegar
4 balls (200g each) buffalo mozzarella (or other fresh mozzarella)
6 figs (preferably black)
Extra virgin olive oil, to drizzle

1. Heat the balsamic vinegar in a small pan over medium-high heat and bring to the boil. Allow to bubble over medium heat and reduce by half or until syrupy.

2. Drain the buffalo mozzarella and slice into pieces that will fit the figs. Pat dry with paper towel. Slice figs horizontally so each is in 3 pieces. Place a slice of mozzarella in between fig slices. Season well with sea salt and freshly ground black pepper. Drizzle with the reduced balsamic vinegar and a little olive oil.



Boneshaker Breadsticks and Blood Sauce
Servings: 6 (2 bones per person)

1 tube of refrigerated breadstick dough (an 11 oz. tube makes 12 bones)
Coarse salt

1. Unroll a tube of refrigerated breadstick dough and separate the rectangular pieces.

2. Working with one piece at a time, stretch the dough to lengthen it a bit and then use kitchen scissors or a knife to cut an 11/2-inch slit in the center of each end.

3. Roll or shape the resulting four flaps of dough into knobs that look like the ends of a bone.

4. Place the dough bones on an ungreased baking sheet, spacing them a few inches apart, and sprinkle on a little coarse salt.

5. Bake the bones until they are light golden brown, about 12 minutes.

For Bloody Sauce:
Heat your favorite marinara and serve in a spooky dish for dipping.



Vampire Hunter Olives

Vampire Hunter Olives
Servings: 6 

1/4 cup extra-virgin olive oil
Strips of zest from 1 small lemon
1 small rosemary sprig, plus a few for the garnish
2 garlic cloves, thickly sliced
1 pound oil-and brine-cured black olives (3 cups)

1. In medium saucepan, combine oil with the lemon zest, rosemary and garlic and cook over moderate heat until the garlic just begins to brown, about 6 minutes.

2. Remove from the heat, stir in the olives and let stand for at least 15 minutes. Garnish with rosemary sprigs.



Tips on Decor, Crafts and More

For creative ideas on decor, recipes and even more cocktails to help you celebrate Halloween in high style, check out our “Harvest” board on Pinterest and be sure to follow us!